A soft and moist lemon yoghurt cake recipe improvised from All Recipes:
Ingredients:
110 vegetable oil
120 castor sugar
2 eggs
1 tbsp of fresh lemon zest
140g plain flour
1g baking soda
2g salt
150g plain Magnolia low-fat yogurt
Method:
1) Cream oil, sugar and lemon zest and beat in the eggs till combined.
2) Sieve flour, baking soda and salt.
3) Divide flour and yogurt into 3 portions and fold them in alternate.
4) Bake at 165 degrees for 60 minutes.
5) Cool and serve
